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Kale and Potato Spanish Tortilla
Kale and Potato Spanish Tortilla
-adapted from Gourmet, 2003
A Spanish tortilla is very much like an omelet or frittata. It makes a filling supper on a cool night.
2 T olive oil
1 large onion, chopped
2 cloves garlic, minced
1 lb potatoes, scrubbed clean, boiled until just tender and diced into 1/2 cubes
1 teaspoon salt
1/2 to 3/4 lb baby kale
7 large, farm fresh eggs
Heat oil in a large saucepan over medium heat. Add onions and garlic, saute until fragrant and then toss in potatoes. Cook until slightly crisp, with onions and garlic turning translucent. In the meantime, bring a large pot of water to a boil, generously add salt and cook the kale until wilted. Immediately drain and rinse with cold water to stop the cooking. Drain and squeeze the kale in your hands to rid it of excess moisture, then roughly chop and add to potato mixture. Beat eggs in a bowl and add to vegetable mixture, cooking on low heat, covered, until edges are set but center is still loose, about 10 to 12 minutes.
Remove from heat and let stand, covered, 15 minutes.
Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.
Makes about 6 servings
SWEET POTATO AND GREENS GRATIN
SWEET POTATO AND GREENS GRATIN
2 # SWEET POTATOES
1 BU COLLARDS, CHARD OR KALE
1 ONION
2 CLOVES GARLIC
SALT, RED PEPPER FLAKES, CUMIN OR OLD BAY SEASONING TO TASTE
1/3/ C FLOUR
2 C MILK
1/4 C FRESH GRATED PARMESAN OR OTHER SALTY CHEESE
I think sweet potatoes and collards are an ideal pair. If you manage to have extra sweet potatoes around, scrub & cut into 1/4 slices. Place in a large pot, cover with water and bring to a boil. Cook a few minutes, until barely tender, drain into a colander and set aside.
Combine flour and spices to taste in a little bowl.
Meanwhile, wash, remove middle stem, & chop the collards. Dice an onion and mince a couple garlic cloves. Saute the onion & garlic with olive oil and a pinch of red pepper flakes. Stir in the collards and sprinkle with salt. Saute until just tender & still bright green, a couple minutes.
In a buttered baking dish, layer the sweet potatoes and the collards. First 1/3 sweet potatoes, 1/2 collards, sprinkling the layers with the seasoned flour. Continue layering, ending with the sweet potatoes. Pour over the milk, sprinkle with the cheese. Bake @400 for about 30 minutes, until bubbly and golden.
Stir-Fried Greens with Garlic
Stir-Fried Greens with Garlic
Feel free to substitute any tender green in this recipe. Serves 4.
1 head pac choi, roughly chopped with bottom end removed
1 bunch kale, mibuna, or radish greens chopped into 2 pieces
3 tablespoons cooking oil, such as sunflower or peanut
4 garlic scapes chopped fine, or 4 cloves garlic minced
1/4 teaspoon salt
1/4 teaspoon dried red pepper flakes, optional
Wash greens and spin dry, or wrap in towel to blot excess moisture. Heat oil in a large heavy bottomed skillet or wok over medium-high heat until hot but not smoking. Add garlic and salt, saute about 1 minute. Add greens and red pepper flakes, if using, and toss all to coat well. Increase the heat slightly and continue to toss the greens while they cook. Cook just until the leaves begin to wilt, but there is still strong green color in the leaves. Remove from heat, adjust seasonings and serve.
Kale Quesadillas
Kale Quesadillas
Serve these with your favorite fresh or canned salsa and a dollop of creme fraiche. The Indian Cabbage and Carrot Salad, below, would make a perfect side dish. Approximately 4 servings.
1 TB sunflower oil or bacon fat
1/2 a sweet onion, minced
2 garlic scapes, minced
One bunch of kale, stems removed and leaves roughly chopped
1 large green pepper, stems and seeds removed, chopped (optional)
1/4 tsp kosher salt, or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 tsp ground cumin
1 TB minced fresh oregano, or 1 tsp dried, crumbled
8 oz Neighborly Farms Monterey or Pepper Jack Cheese, shredded
2 extra large (12) flour tortillas
Preheat oven to 375F. Heat oil or bacon fat in a medium frying pan over medium-high heat. Add onion and scapes and saute until onions are translucent, about 3 minutes. Add kale, green pepper if using, salt, pepper, cumin and oregano. Toss to combine and continue sauteing until kale is nicely wilted, about 3-5 minutes more. Taste mixture and adjust seasonings.
Lay bottom tortilla on a greased cookie sheet or round baking stone. Spread kale mixture evenly over tortilla and sprinkle with shredded cheese. Cover with second tortilla. Place in heated oven and bake until cheese is nicely melted, 7 to 10 minutes. Remove from oven, cut into wedges and serve with salsa and creme fraiche or sour cream.
Potato Kale Soup
Potato Kale Soup
Heather thinks this soup is even better the next day, or made early and heated again just before serving. Serves 4.
1 bunch kale
4 TB oil
salt & pepper
1 medium onion diced
3 cloves garlic minced
1/2 lb. spicy sausage, crumbled or chopped - optional
red pepper flakes to taste
4 medium potatoes, cut into 1-inch cubes
water
1 quart milk
Wash kale and strip leaves from stems. Chop the kale leaves nice and small. Heat one tablespoon of the oil in a large stockpot over medium-high heat. Add one clove of the minced garlic, and saute for one minute. Add kale with a pinch of salt and saute until bright green. Remove kale to another bowl.
Heat the rest of the oil in the same pot, add onions and remaining garlic with (optional sausage), salt, pepper and red pepper flakes to taste. Saute until fragrant and browning, about 5-10 minutes. Add potatoes and saute briefly together. Add water to just cover potatoes. Bring to a boil and simmer until the potatoes are falling apart tender. Remove from the heat and mash the potatoes with the back of a spoon to make a thick base. Add kale and enough milk to make a creamy soup; taste for salt and pepper. Bring to a very gentle simmer and cook about 15 minutes longer.
Sauteed Greens with Tomato and Chickpeas
Sauteed Greens with Tomato and Chickpeas
This is one of my favorite ways to make chard and/or kale. The chickpeas make it a little heartier, ideal as a side for grilled fish or chicken. Serves 4.
2 TB sunflower oil or bacon fat
1 leek washed and sliced thin
1 bunch chard or kale, washed and chopped
salt and pepper to taste
1 tomato, seeded and chopped
1 cup pre-cooked chickpeas
squeeze of lemon or lime juice
* If using chard, chop stems separately. Add the stems to the skillet about 2 minutes before the greens.
Heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and saute until translucent, about 5 minutes. Add greens, salt and pepper and toss to combine. Cook uncovered for 2 minutes, tossing occasionally. Add tomato and chickpeas and toss to combine. Cover, reduce heat, and cook for 3 minutes. Remove from heat, add the squeeze of citrus and serve immediately.
Vegetable Casserole with Tofu Topping
Vegetable Casserole with Tofu Topping
Adapted from a recipe at Epicurious.com. I think that you could substitute small cubes of eggplant for the broccoli in this dish and it would still be delicious. Serves 4-6.
For vegetables
2 tablespoons sunflower or olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
3 cloves garlic, minced
1 lb broccoli, cut into 1 flowerets, stem chopped into 1/2 cubes
1 lb kale, stems and center ribs removed and leaves coarsely chopped
1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup vegetable broth
2 tablespoons soy sauce
1/4 tsp cayenne pepper
1/2 teaspoon salt
For topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 350°F. Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add broccoli, kale, carrots, broth, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.
Hearty Greens, Squash and Pepper Stew with Beans and Olives
Hearty Greens, Squash and Pepper Stew with Beans and Olives
This one is adapted from an Epicurious.com recipe. Serves 4.
3 TB olive or sunflower oil
2 large onions, chopped
2 garlic cloves, minced
1.5 lb to 2 lb. winter squash, peeled, seeded, cut into 1 1/2-inch cubes
2 bell peppers, seeded, cut into 1 1/2-inch pieces
1 cup vegetable or chicken stock
1 bunch kale or tatsoi, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tsp dried rubbed sage, or 2 tsp chopped fresh
6 cups cooked white beans, such as Jacobs cattle or soldier
2/3 cup Kalamata olives, pitted, halved
Freshly grated sharp, hard cheese, such as Crawford Family Farms Picante
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash and sauté. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes. Mix greens and sage into stew. Cover and cook until greens wilt, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
Transfer stew to large shallow bowl. Sprinkle generously with cheese.
Bean Mole with Roasted Winter Squash
Bean Mole with Roasted Winter Squash
This recipes is adapted from 101cookbooks.com. My family enjoyed this the other week for supper, and we thought many of you would too. Serves 4.
3 cups cooked meaty white beans, such as marfax or Jacob's cattle
1 1/2 cups (7 ounces) peeled and chopped winter squash
olive oil
1 bunch kale
2 TB butter
1 medium onion, chopped
2 - 4 red jalapeno chiles, halved, seeded, and chopped
2 garlic cloves, chopped
1 pound green tomatoes, chopped
1 cup vegetable broth or water
2 teaspoons paprika
1 ounce of almonds, dark roasted and finely ground
2 ounces dark 70% dark chocolate, broken into pieces
salt
1-2 TB maple syrup, optional
Preheat oven to 350F. Place cubed squash in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 250F. (note: alternately, you can brown the squash in a skillet.)
Without removing the central stem, cut the kale across the leaf into 3/4-inch slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes, liquid and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Taste the mole. Add syrup, if you wish, to your taste. Cover the casserole and put it in the oven to cook gently for 2 hours.
Kale and Celeriac Chowder
Kale and Celeriac Chowder
I've adapted Deborah Madison's original Endive and Celeriac Chowder to accommodate the items of today's share. The result should be an ideal for soup for a cold, late-fall supper. Serves 4.
2 TB unsalted butter
1/2 lb. kale leaves, washed and chopped
2 leeks, white parts only, chopped and rinsed well
2 shallots, chopped
1/2 lb. kohlrabi, peeled and chopped fine
1/2 lb. yellow-fleshed potatoes, peeled and diced into small cubes
1/2 lb. celery root, peeled and cut into small dice
2 large carrots, diced
2 tsp thyme leaves, chopped (or 3/4 tsp. dried, crumbled)
1 bay leaf
4 cups vegetable or chicken stock
sea salt and freshly ground pepper
1/2 cup cream
dash of dry sherry
2 TB finely chopped parsley*
1 TB snipped chives*
1 tsp chopped taragon*
4 slices country bread
2 ounces Manchester cheese (or Gruyere), thinly sliced
Melt the butter in a wide large soup pot over medium-high heat. Add the vegetables, thyme and bay leaf. Cook over medium-high heat, stirring frequently, until the vegetables smell good and there's a little glaze on the bottom of the pot, about 7 minutes.
Add stock to cover along with 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the potatoes are soft to the point of falling apart, about 25 minutes. Using a stick blender, puree the soup so that it is a light green, with only a few chunks remaining. Pour in the cream, taste for salt and season with pepper. Stir in half the herbs.*
Toast the bread and cut each piece into halves or quarters. Divide the pieces among 4 bowls and cover with the cheese. Ladle the soup over the toast and cheese and serve garnished with a dash of sherry and remaining fresh herbs.
*If you don't have frozen versions of these from the summer, try mixing 1/3 of the amount called for in dry form into the soup while it cooks.
